Description
A traditional emulsion sauce from Campania, made with butter, flour, and milk.
Technical
Whisking butter and flour with milk to create a stable emulsion. The starches in the flour help to stabilize the mixture.
Culinary Significance
Campania bechamel emulsion is a key component of traditional Campanian dishes, such as lasagna.
Science
Primary Reaction
emulsification
Parameters
Temperature
80°C optimal
70°C to 85°C range
Maintain a gentle heat to prevent scorching
Time
15 minutes
10 minutes – 20 minutes
Equipment
Medium saucepanWhiskFine sieve